freestyler cooks
so, how do you intend to cook? by the book or just throw anything into your pot?
if you have been watching some cookery shows on tv, you will certainly notice that in the ‘old’ days, cooks will arrange their ingredients on the cooking table and guide you by putting every single ingredient one by one into the pot. that may be the reason why we think cooking is so tedious. the fact is we don’t have time to arrange them and then start cooking, and when everything’s done, we actually have to wash all the temporary containers.
then cooks like Jamie Oliver and Nigella Lawson come around, showing us how easy cooking is by just grabbing the stuff needed from anywhere in the kitchen, treat them accordingly and put them staraight into the pot. I have been inspired a lot by these two persons in the way of going around the kitchen.
freestyle of cooking, to me, is to know the basic ingredients but giving the rescipes some twists of taste. let’s say we want to cook soup for example. some cinnamon, star anise, garlic, white pepper, cardamon seeds, clover, ginger and some chicken are needed for a basic soup. if we like the taste of some herbs, we know which one to put more, for example an additional petals of star anise or cardamon seeds, will add some sweet taste to the broth, or a few more slices of ginger will increse spiciness. you have your own distinct taste in your cooking. you won’t be stcking to the old ways of preparing the food because you are already enjoying your own taste.
but freestyle cooking may not come instantly. you may have to check and test the original rescipes first hand before you can modify them to your own.
